Fire-Roasted Eggplant (Aubergine) With Yogurt

Name: Fire-Roasted Eggplant (Aubergine) With Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium globe eggplant (approx. 1 lb); 1/2 cup yogurt; 2 tablespoons cilantro leaves, finely chopped; 2 tablespoons red onions, finely chopped; 1 fresh green chile, finely chopped (optional); 1/4 teaspoon chili powder (use paprika if you want the color without the heat); 1/2 teaspoon mustard seeds; 3 tablespoons canola oil or 3 tablespoons vegetable oil; 1 pinch sugar; salt

Servings: persons

1
Smoke the eggplant.
2
This can be done under the broiler, on an open flame or on an outdoor grill.
3
First wash the eggplant and dry thoroughly.
4
Using a small knife, pierce the skin all over and rub lightly with the 1 tbsp of oil.
5
Place the eggplant on an open flame or under the broiler.
6
Turn frequently so it blackens evenly on all sides.
7
It is ready when soft and collapses on itself when touched (in 20 to 25 minutes.) Remove in a bowl and set aside.
8
While the eggplant is cooling, prepare the yogurt.
9
In a serving dish, lightly beat the yogurt with a pinch of sugar and salt to taste.
10
Then stir in the chopped onion and cilantro and the (optional) green chili.
11
When completely cool, skin the eggplant.
12
The skin should peel off easily, leaving the wonderful smoky flesh behind.
13
Do not discard the juices that have collected in the bowl.
14
Add the juices and the skinned eggplant to the yogurt mixture and combine well.
15
Do not mash the eggplant; the naturally lumpy texture is desirable.
16
Now make the hot oil dressing.
17
Place the chili powder or paprika in a small pile on the eggplant-yogurt mix.
18
Heat the oil in a small skillet or butter warmer.
19
(Keep a spatter-screen or lid handy.) When the oil just begins to smoke, add the mustard seeds, cover immediately and remove from heat.
20
The seeds will pop wildly; do not panic!
21
When they stop sputtering, uncover and pour this hot oil dressing directly on the chili powder.
22
Do not blend the dressing into the yogurt-instead, swirl it in decoratively just before serving.
23
Serve cold or at room temperature.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium globe eggplant (approx. 1 lb), 1/2 cup yogurt, 2 tablespoons cilantro leaves, finely chopped, 2 tablespoons red onions, finely chopped, and more.

Yes, Fire-Roasted Eggplant (Aubergine) With Yogurt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!